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Egg-Free Chocolate Chippers

"SPLENDA®, cinnamon spice, and everyone's favorite - chocolate - make this cookie more than nice. These are terrific."
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45 m servings 110 cals
Original recipe yields 48 servings (8 -10 dozen)


  • Calories:
  • 110 kcal
  • 5%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cream the SPLENDA(R) Granulated Sweetener, butter, pumpkin, and vanilla together. Mix in the flour, baking soda, and ground cinnamon. Stir in the chocolate chips.
  3. Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or until set. Let cookies cool on a rack.


  • Note
  • Serving Size: 1 cookie

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Read all reviews 3
Most helpful
Most positive
Least positive

Didn't care for the texture. Spouse didn't like these cookies at all.

Thank goodness these are sugar-free; they could become addicting!

Five stars if you increase the cinnamon and vanilla. Amazing - you can't taste the Splenda in the cookie if you use real chocolate chips. Not too pumpkin-y either. Very light and fluffy!